Family Recipes - Salads

Salads & Sides

Margaretha's Sauerkraut Salad

1 quart drained sauerkraut
1 large onion finely chopped
1 cup finely chopped celery
1 large bell pepper finely chopped

Mix together in a large crock bowl, cover with dressing, mixing well to ensure even coating, cover with cheese cloth and place in spring house till well chilled. 

Dressing for Sauerkraut Salad

1/3 cup oil
2/3 cup white cider vinegar
1/3 cup water
1 & 1/4 cup sugar

Mix well, ensuring sugar is dissolved and pour over kraut salad.

Note:   Substitue spring house for over night in refridgerator.

Contributed by Denise Kern

Aunt Mary's Rivils

2 cups flour
1 teaspoon salt
1 egg

Break egg into flour and salt mixture.  Work with fork until dry,   crumbly and the size of a pea.  Drop into rapidly boiling beef or chicken broth, stirring constantly for 5 minutes.  Serve with finely chopped green onions on top.

These are a lot like chewy egg noodles and go well with any meat dish.   You can substitue geen onions for yellow or white.  A webmaster favorite!

Contributed by Denise Kern - originated in the kitchen of Hilda Parker, Mary's mother in law.

Griddle Cakes

1 & 1/2 cups buttermilk
2 eggs
1 cup yellow corn meal sifted with 1 cup flour, 1 & 1/2 teaspoons soda and salt.

Beat eggs until light.  Add buttermilk and sifted dry ingredients.   Beat until smooth.  Cook on griddle or in cast iron skillet with plenty of bacon fat until golden brown.

Goes great with fried fish and sauerkraut salad.

Contributed by Denise Kern

Email your salad recipe to me for posting.

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